Portobello mushrooms stuffed with broccoli cream and goat cheese
- 8 portobello mushrooms
- 1 head of broccoli
- 2 to 3 tablespoons of rice cream
- 100 g plain goat cheese
- 2 cloves of garlic
- 400 ml yoghurt
- fresh herbs
- oil, salt and pepper
Break the broccoli into rosettes and chop to the consistency of rice using a hand blender. Sauté in oil and season with salt and crushed garlic. Add a small amount of liquid and simmer for about 20 minutes until soft. Allow to cool slightly, then add the rice cream and goat cheese and combine using a fork.
Remove the stalks from the portobello mushrooms. Fill the mushroom heads with the broccoli cream and bake on a tray with a wire baking rack. Make a sauce by stirring the chopped herbs into the yoghurt and serve with the baked mushrooms.